How to Make It
Add milk, oil, and 1/2 cup sugar to a saucepan, cooking over medium heat until mixture is almost boiling. Remove saucepan from the heat, and cool about 30 minutes.
Move milk mixture to a large bowl, and add active dry yeast and 4 cups of flour. Combine completely, and set dough aside, covered, to rise for about an hour.
To the dough, add remaining flour, baking powder, baking soda, and salt. Stir to combine thoroughly.
In a smaller bowl, combine remaining sugar with cinnamon.
Flour a cutting board or countertop, and turn out dough onto surface. Flatten dough, and sprinkle cinnamon sugar across dough until completely coated. Sprinkle raisins onto the dough, and then fold dough into thirds. Repeat cinnamon sugar, raisins, and folding three times.
Break off small golf ball-size pieces of dough, turning edges under to seal dough on the bottom. Repeat until dough is gone. Let balls of dough rise for about an hour, or until doubled in bulk.
Brush risen dough with egg wash mixture, and bake rolls at 400˚F for about 20 minutes until golden brown. Let rolls cool completely.
For icing, combine powdered sugar, milk, and vanilla. Frosting should have stiff consistency. Pipe frosting in the shape of a cross onto cooled rolls.